National Western Stockshow

Cowboys, Cooks and Trucks

They go together well, especially when you carve ice and cater excellence.

A short ride up to Denver CO, for the National Western Stock Show in January of 2016 gave business partner Nathan Dirnberger and myself the kick off tour for our new book in the making.
Colorado Cowboy Cuisine (CCC). Which highlights Chefs, Cooks and Mixologists from across the state.

Chefs that travel survey the terrain from the back of a truck.

On our adventure we checked out a cooking demo by another cowboy chef.

Inspected farm equipment

Looked at Furs 

Checked out the food stalls

and all the foods 

            

The old stock show building

And of course some of stock

 

  Some Colorado Brews and Spirits

Cowgirls and Rodeo Queens

More Trucks

 Fun toys

  More animals

Horse teams

 
 A Mountain Man

A Country Girl

Another Queen

We checked out this mini electric horse like thing. 

Our Denver based adventure ended with a meal at one of the best Mexican restaurants in Colorado.

With the best Tamales 

So good that Nathan left with four cases.

Colorado Cowboy Cuisine!

All photos by Earl Harold

Harvesting the Green House

 Cherry Tomatoes

Red Hot Chiles

Basil

These Romas will be Caprese Salad tonight!

Roma Tomatoes

Various Lettuces

Anaheim Peppers

More Basil---Never Enough Basil!

Another View of the Roma Tomatoes

Flowers by the Chicken Coop

Meet the Chickens!

Working in the gardens and maintaining a healthy environment for the chickens are everyday events at the Painter household.  We are grateful to be able to source a portion of our family's food right in our own backyard.

Mark's New Business Card 2014

This is Mark's new business card 

created by Chris of Chris Stongle Designs.

What a Great Night!

An invitation to a wine tasting is always an opportunity for a good time!  This time, the tasting is being hosted by a culinary student from PPCC-- Supansa Banker.  

On top of it all, this was the first gathering at her new home!

This event turned out to be much more than a wine tasting...

everything was paired with Supansa's amazing food.  

These were some of the highlights:     

  Thai spice BBQ shrimp 

This bite sized wonder featured Soft Brie cheese, pear and cranberry chutney, caramelized pear onion, and fresh fig on toast. 

These were the wines of the evening

 Roasted Bone Marrow with mache, fennel, and grapefruit salad

Chef Mark threw this delectable Elk creation together with 

caramelized onions, black berries and goat cheese

Chocolate Tart                                                  Eclairs

              
Simply a wonderful night.  

You should have been there!